A Chinese omelette with sweet sauce as can be ordered at a Dutch Chinese restaurant can be made at home form now on. Ready in 20 minutes. With tasty fresh vegetables.
When I was young I could eat from the Chinese take out and one of my favorite dishes was the Chinese omelette with sweet sauce. But since my allergies came I can't do that anymore. And that really isn't that much fun. I could always look forward to eat it: a little rice, some Chinese omelette with lots of sauce, which really sounds great, isn't it.
Chinese omelette with sweet
Making the Chinese omelette with sauce was actually quite simple. Of course I was in need of eggs, but just baking the egg with the stuffing gaves so much more flavor. I can't add mushrooms (because of my allergies), so I let wisely go (but if you fond of them use them, because it's a great addition) and I stuffed the egg with carrot, leeks and beansprouts.
The sauce I made of a bit of chicken broth, soy sauce (sweet) and tomato ketchup that I thickened with some potato flour (but you can use cornstarch as well). Let it bake in the frying pan and finally, after all these years, there was again Chinese egg with sauce on my plate. And ... I loved it. It tasted as good as I can remember. And I'm so glad that Sandra thought of this challenge has otherwise it had perhaps been some time before I made it.
One of my tips is that you place the omelette in the sauce for just a few minutes before you go eat. The flavor of the sauce will enhance the flavor of the egg and that makes it even better!
It's a good taste!
Recipe Chinese omelette with sweet
Did you make this Chinese omelette with sweet sauce? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Chinese omelette with sweet sauce
- 50 ml vegetable stock
- 2 tablespoons sweet soy sauce
- 3 tablespoons tomato ketchup
- 1 teaspoon brown sugar
- 2 teaspoons potato starch
- 4 tablespoons water
- 3 tablespoons oil
- 1 small carrot sliced au julienne
- ½ leek thinly sliced
- 200 grams shrimps peeled
- 50 grams bean sprouts
- 4 eggs size L
- salt and pepper to taste
- Add the broth, soy sauce, ketchup and sugar in a saucepan and bring to the boil.
- In a small bowl, mix the potato starch with the water.
- Stir it into the sauce and let the sauce come to a boil again and let it thicken.
- Simmer for another 2 minutes and after that keep the sauce warm.
- Heat the oil in a frying pan
- Add the carrot and leeks in the pan and stir-fry for 2 minutes, then place the lid on the pan and let simmer for 3 minutes on low heat.
- Add the prawns and stir-fry it for another 2 minutes.
- Then add the bean sprouts.
- Meanwhile, beat the eggs with salt and pepper and pour in with the vegetable mixture.
- Reduce the heat to low and cook the omelette until it is light brown on the bottom.
- Turn the omelette and cook the other side for another 2 minutes.
- Turn off the heat and pour the sauce on top. Cover and let it stand for 2 minutes. After that you can serve the Chinese omelette with sauce.